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Slow Cooker Shredded Beef Tacos

It's no secret that I am a huge fan of Mexican food. It's my favorite cuisine next to Italian. I could eat pasta, tacos and enchiladas every day if you'd let me! Well, I'm sure you would let me but my kids might protest. For some reason they like variety. Why is that?Anyway, I also have quite the obsession with my slow cooker. Anything I can throw in there first thing in the morning and then open up at dinnertime and have it ready, that's my kind of meal. Sticking with my Mexican craving I decided to make some tacos. Chuck roasts were on sale the other day at Meijer and I picked up a beautiful one, perfect for this recipe. By the time dinner was ready the meat was literally falling apart. It was like butter melting in my mouth!Excuse me, I think I need to go eat some leftovers for breakfast....Ok, I'm back. On to the recipe...Ingredients:Chuck roast, about 2 to 2/12 pounds1 1/2 cups beef stock2 Tbsp chili powder1 Tbsp cumin1/2 Tbsp onion powder1 tsp garlic powder1 tsp salt1/4 tsp black pepperYou will also need the fixin's for these tacos: warmed corn or flour tortillas, chopped lettuce, shredded cheese (I used cheddar), salsa, guacamole, jalapenos, and whatever else you like on your tacos. Directions:Combine the spices, salt and pepper in a small bowl and whisk together. Rub the mixture all over both sides of the roast and place it in your slow cooker. Pour the beef stock in the slow cooker, on the sides of the roast. Cover with lid and cook on low heat for about 8 hours. Remove roast from slow cooker, remove fat and shred the beef. Return the beef to the slow cooker and cook for about 20 minutes more. Remove beef from slow cooker and assemble your tacos. Serve with desired toppings.

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The Chef Next Door is a place where I share my favorite recipes and cook simple, good food for all to enjoy. Baking is my passion, so you'll find plenty of sweet treats here, but I also share family friendly meals and snacks. Sit back and relax, take a look around and enjoy my tasty creations!